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Gochujang Miso Butterbeans
Plato principal

Gochujang Miso Butterbeans

30 minPara 3Nutri-Score B€
de @jorisdekock7 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

3 personas
  • butter beans (cooked, drained and rinsed)Despensa480 g
  • mushrooms (sliced)Frutas y verduras250 g
  • onion (finely chopped)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • ginger (grated)Frutas y verduras15 g
  • gochujang (paste)Despensa30 g
  • white misoDespensa20 g
  • soy sauceDespensa15 ml
  • maple syrupDespensa10 ml
  • rice vinegarDespensa10 ml
  • plant-based milkBebidas120 ml
  • olive oilDespensa20 ml
  • rice (cooked, for serving)Cereales180 g
  • chili crisp (for serving)Despensa20 g
  • leafy greens (for serving)Frutas y verduras100 g

por ración

Nutrición

383kcal

Carbohidratos
58 g
Proteínas
15 g
Grasas
10 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol
  • Placa de cocina

paso a paso

Preparación

  1. Prep the ingredients

    • Chop the onion, garlic, ginger and mushrooms.
    • Whisk the gochujang, miso, soy sauce, maple syrup, rice vinegar and plant-based milk into a smooth sauce.
    Paso 1

  2. Brown the mushrooms

    • Heat the olive oil in a hot pan.
    • Add the mushrooms and cook until golden and meaty, then push them to one side.
    Paso 2

  3. Cook the aromatics

    • Add the onion, garlic and ginger to the pan and cook until fragrant and softened.
    Paso 3

  4. Simmer the beans in the sauce

    • Add the butter beans and the sauce to the pan.
    • Stir and let it thicken until glossy and creamy.
    Paso 4

  5. Serve

    • Spoon the beans over rice.
    • Top with chili crisp and serve with greens.
    Paso 5
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